Some days, I am in the mood for sweets. Other days, I am in the mood to cook. Then there are those special days that I am both in the mood to cook and to eat something sweet. Today was one of those days. There was this jar of poppy seed that I’d bought for something some time ago but never used that’s been haunting me the past few days, saying, “Eat me. Eat me.” Since poppy seed doesn’t last forever and it had been sitting on the shelf for a while, it’s been weighing on my mind. “Got to do something with that poppy seed.” So, I started with the idea of making a poppy seed cake. So, I started thinking, what goes with poppy seed. I got it in my head that an apricot filling with a honey flavored icing would be great. Then, I realized that I had everything I needed minus dried apricots. That seemed to be a big clue to be lazy, so I looked back in the cabinet and found a jar of cherry preserves.

All in all, I think it came out very well. The apricots probably would have been better. The honey icing was essentially a meringue frosting made with honey instead of a sugar syrup.